Elgubbi, H. M. Study of Physico-chemical Properties and Sensory Evaluation of White Bread using Different Commercial Brands of High Gluten Flour.
Chicago Style (17th ed.) CitationElgubbi, Hana Meftah. Study of Physico-chemical Properties and Sensory Evaluation of White Bread Using Different Commercial Brands of High Gluten Flour.
MLA (8th ed.) CitationElgubbi, Hana Meftah. Study of Physico-chemical Properties and Sensory Evaluation of White Bread Using Different Commercial Brands of High Gluten Flour.
Warning: These citations may not always be 100% accurate.